Baked Lentils with Cheese

By Hklbrries

Ingredients

• 1 (12 ounce) package lentils, rinsed
• 2 cups water
• 1 bay leaf
• 2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp marjoram
• 1/4 tsp sage
• 1/4 tsp thyme leaves
• 2 large onions, chopped
• 2 cloves garlic, minced or pressed
• 1 can (about 1 pound) tomatoes
• 2 large carrots, cut in 1/8-inch thick slices
• 1 stalk celery, thinly sliced
• 1 green pepper, seeded and chopped
• 2 tbsp chopped parsley
• 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese

Preparation

Step 1

Place lentils in a shallow (3 quart) casserole or 9-by-13-inch baking dish with water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic and tomatoes (break up with a spoon) and their liquid.

Bake, covered, in a 375 F oven for 30 minutes. Remove from oven and stir in carrots and celery. Cover and bake for about 40 more minutes or until vegetables are tender. Remove from oven and stir in green peppers and parsley; sprinkle cheese on top. Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted.